Fried chicken is always a favourite, but Colin Fassnidge’s fried chicken is something extra special. He’s showing us his own secret herbs and spices mix, and making fried chicken that would rival any fast food joint or American diner.
Ingredients
Method
Combine chicken and buttermilk in a large non-metallic bowl. Cover and refrigerate for at least 6 hours or overnight.
For the celeriac remoulade, combine mayonnaise, lemon juice and zest, capers and cornichons in a large bowl. Cut celeriac into thin matchsticks. Add to mayonnaise mixture along with the parsley. Toss well to combine. Season. Cover and refrigerate until needed.
Combine plain flour, cornflour, paprika, onion powder, garlic powder, turmeric, coriander and Italian herbs in a large bowl. Drain chicken well from buttermilk and shake off excess. Add to flour mixture and toss to evenly coat.
Heat oil to 180°C in a large saucepan on medium to high. (To test, drop a cube of bread into oil. If it browns in 15 seconds your oil is ready.) Working in batches, carefully add chicken to hot oil. Deep-fry, turning occasionally, for 5–8 minutes or until deep golden brown and chicken is cooked through. Transfer to a plate lined with paper towel.
Serve chicken immediately with celeriac remoulade.
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